Mediterranean-Inspired Coal-Roasted Stuffed Tenderloin

Ingredients

• 1.0 cup Sauvignon Blanc (for wine basting sauce)
• 4.0 tbsp butter (for wine basting sauce)
• 1.0 tbsp honey (for wine basting sauce)
• 1.0 tsp white wine vinegar (for wine basting sauce)
• 168.0 g Greek sheep milk feta (for feta filling, at room temperature)
• 1.0 tbsp fresh thyme (for feta filling)
• 3.0 tbsp fresh dill (for feta filling)
• 1.5 tbsp fresh oregano (for feta filling)
• 0.5 tsp lemon zest (for feta filling)
• 2.0 tbsp olive oil (for feta filling)
• 2.0 cups fresh spinach (lightly wilted and squeezed dry for feta filling)
• 1.0 to taste black pepper (for feta filling)
• 1.0 pork tenderloin (about 1-1.25 lbs)

Instructions

1. Reduce wine by 1/3 in a small saucepan. Whisk in butter until melted. Stir in herb-garlic paste and honey. Add white wine vinegar. Keep warm for basting.
2. Crumble the feta into a bowl. Add olive oil and mix until somewhat creamy. Fold in herbs, lemon zest, and spinach. Season with black pepper (be cautious with salt as feta is already salty).
3. Butterfly tenderloin by cutting lengthwise, not quite through. Open like a book and pound to even thickness.
4. Spread with feta filling. Roll tightly, starting with long side. Tie with butcher's twine at 1-inch intervals.
5. Build and light fire. Let burn until coals develop.
6. Prepare pork roll. Mix herb-garlic paste and basting sauce.
7. Place pork over indirect heat (not directly over hot coals). Rotate quarter turns every 8-10 minutes. Baste after each turn with wine sauce.
8. Cook to internal temp of 145°F (medium rare). Let pork rest 10-15 minutes before slicing.